This healthy and vibrant salad has thinly sliced asparagus coins, tender chickpeas, and feta, and only takes 10 minutes to prepare!
Ingredients
1lbpencil-thin asparagus
1cupchickpeas(I use canned, just rinse them first)
1/3cupminced red onion
2tbspfresh parsleychopped
3ozblock feta cheesecrumbled
1tbsplemon juice
1-2tbspolive oil
1tspsherry vinegaror whatever vinegar you like, as long as it's a good one
salt and pepper
Instructions
Rinse the asparagus very well, then dry them well with a paper towel (you don’t want excess water diluting the dressing). Snap off the tough, woody ends and slice the asparagus spears into thin little asparagus coins.
Throw the asparagus coins into a bowl, and add the chickpeas, minced red onion, parsley, crumbled feta, lemon juice, olive oil, and vinegar. Add a big pinch of salt and pepper. Toss it around and taste. Make any necessary adjustments to suit your personal tastes, then leave it in the fridge for at least a half hour to let the flavors meld a bit. Enjoy!